Method

Step 1: Make the Pasta Dough

Combine flour, eggs, and salt in a large bowl.

Knead the mixture until you have a smooth dough, about 10 minutes.

Cover with a towel and let it rest for 30 minutes.

Step 2: Prepare the Filling

Preheat your oven to 300°F (150°C).

Slice the pumpkin into ½-inch thick slices, keeping the skin on.

Place the slices on a baking tray lined with parchment paper, drizzle with olive oil, and sprinkle with salt.

Bake for about 30 minutes or until soft.

Once done, remove the skin and mash the pumpkin in a bowl.

Mix the mashed pumpkin with Parmigiano, egg, and nutmeg. Season with salt to taste.

Step 3: Assemble the Cappellacci

Bring a large pot of salted water to a boil.

Roll out the pasta dough as thinly as possible (a pasta machine is helpful here).

Cut the dough into 3-inch squares.

Place a teaspoon of filling in the center of each square, fold over to form a triangle, and seal the edges tightly, forming a half-moon shape. Gently press the edges together.

Cook the cappellacci in boiling water for 2-3 minutes or until they float to the surface. Drain and set aside.

Step 4: Make the Sage Butter Sauce

In a skillet, melt butter with sage leaves over medium heat until the butter begins to foam.

Pour the sage butter over the cooked cappellacci and sprinkle with more grated Parmigiano.

Variations and Tips

For a richer flavor, you can substitute the butter sauce with a meat-based ragù or a brown butter sauce.

If you’re following a gluten-free diet, use gluten-free flour for the pasta dough.

You can also swap out pumpkin for butternut squash for a slightly different taste.